Monthly Archives: July 2015

Maybe you’re hosting a get-together and expecting some meat-free guests, or maybe you’re just in search of ways to shake things up on “Meatless Monday”. Whatever the reason may be, if you’re looking for ideas on how to spice up vegetarian meals, you’ve come to the right place today!

First, Let’s Establish What is Meant by Vegetarian:

Typically what people are referring to as a vegetarian diet could be classified as a “lacto-ovo” vegetarian diet. This diet would exclude seafood, fowl, or other meats, but would include eggs and dairy products.

People who adhere to a vegetarian diet when is dairy included, yet eggs and egg products are not consumed, are sometimes called “lacto-vegetarian” dieters.

Finally, those who do not consume any type of animal product in their daily diets at all are said to be “vegan” diet followers.

That said, most of the recommendations in this article will be most suitable for vegetarian diets that include eggs and dairy. However, help with tweaking vegetarian substitutes for recipes is never far away, thanks to the internet.

Punch up Your Vegetarian Protein

There are many times it’s called into question how it’s possible for vegetarians to get adequate protein into their diets. Luckily enough for veg-heads, protein is present and even abundant, in the following foods:

Mix up a quick smoothie. This hack is perfect for leftover fruit and veggies you’re considering throwing away. Not only will mixing a quick smoothie provide you with essential vitamins and minerals, it can also save you money by not wasting food! Try these smoothie recipes here.

Veggie party platters don’t have to be limited to carrot sticks and deviled eggs either (not that there’s anything wrong with either of those things). A nicely-arranged platter of crackers and cheese is almost always appreciated, but for something a little bit different, check out this Broiled Tofu with Miso recipe and watch it disappear at your next party!

Meal Time Tips:

When we talk about substitutions for vegetarian meals, they don’t necessarily have to be Spartan, some of them can be very sumptuous! For instance, Fettuccine Alfredo can benefit greatly from some steamed broccoli thrown in the mix, add a leafy green salad and some wine or sparkling water, and dinner is served.

Aside from the protein rich products referenced earlier, eggplant, cauliflower, and portobello mushrooms are also great protein / vegetarian substitutes you can use for meal time. A great example of one of the many ways to use portobello mushrooms is with this stuffed portobello mushroom recipe (yum!). You can also create a tasty burger using these veggie substitutes as well.

Christophe’s Meal Delivery makes it easy to plan your weekly meals so you don’t have to worry about shopping, cooking, or cleaning. With menu updates every week, there’s bound to be something yummy that you’re going to love. Our variety of vegetarian options are satisfying and always made with fresh ingredients, handpicked by Chef Christophe, and never contain artificial colors, flavors, or preservatives of any kind.

Kitchen Knife Must Haves and How to Use Them

Slicing and dicing in the kitchen and find yourself wondering if you’re using the correct knife? Don’t worry, with the plethora of knife selections out there it’s no wonder proper knife use comes into question. Whether you’ve been gifted your first fancy knife set, or you’re just interested in what the chef essentials are, we’ve got you covered. Chef Christophe from Christophe’s To Go will also show you some helpful tips to make you feel like a pro.

These Essential Knives are Your Culinary BFFs:

Chef Knife: Sometimes referred to as a “French Knife”, this knife is your #1 essential tool in the kitchen. Chef knives are used for most chopping, slicing, and dicing. The sizes of this knife range from as large as 12 inches or smaller (10”, 8”, and 6”), with the 8 inch size being the most recommended to use. The small versions of this knife are typically called mini chef’s knives. You’ll recognize these knives by their broad blades that are curved towards to the tip, which allows the knife to rock up and down in movement for mincing. It’s encouraged to not use a chef knife for carving poultry, butchering meat, or to use on large vegetables for removing skin. Serrated Knife: Also known as a bread knife,these knives are super handy for those tough products that need slicing- like crusty bread (hard on the outside but soft on the inside), citrus fruits, layer cake, melons, and much more. The “teeth” of a serrated knife act as a saw, allowing your slicing to be fluid and swift. Try using a serrated knife next time you cut tomatoes and see the difference it makes. Paring Knife: Paring knives are excellent for tasks needing precision and delicacy, like peeling fruits and veggies, coring an apple, deveining shrimp, slicing garlic cloves- the list goes on. These knives can be mistaken for mini chef knives, which is inaccurate, but understandable considering the similar appearance only smaller. The major difference is the ability to hold a paring knife aloft in your hand. This creates a helpful extension of your hand, creating versatility and control. Carving Knife: The thin, long blade of a carving knife allows for exceptional meat slicing. When using this knife, your slices will come out much more thin and precise than any other knife in the kitchen.

Safety and Care Tips

Pay Attention to Your Blades: A dull knife in the kitchen is a chef’s worst enemy. Every so often take a look at your knife’s blade to check for any nicks or similar flaws, any indication means it’s time to sharpen your knife. Need to know when it’s time even if the blade looks good? Chef’s say a knife will effortlessly slide off the skin of an onion if the blade is sharp enough. Sharpening can be done a few different ways and can vary by comfort level. Honing is a something you can do at home with less risk than using tricky sharpening tools. This is an item that comes with most knife sets that looks like a thin rod with a handle. Honing realigns the blade and extends the lifetime of your knife. If honing doesn’t sharpen your knives enough, it’s recommended to take it to a professional to get sharpened. For more tips on ways to sharpen your knives click here. Watch Chef Christophe from Christophe’s To Go shows you how to sharpen your knife here.

Learn How to Cut Properly: Rocking your knife at a 45° angle, instead of cutting up and down, making sure your knife stays in contact with your cutting board is best practice for cutting. Not only does this create ease and consistency of your cutting, it also extends the life of your knife. What you don’t see when a knife hits a cutting board is the damage that occurs to your blade, resulting in a less sharp and useful knife. It’s also recommended to use a wood or plastic cutting board instead of a stone, glass, or acrylic board. Save your fingers and watch Chef Christophe demonstrate how to properly cut an onion in this video.

Hand-wash Only: These tools should be treated with care and washed by hand. Throwing them in the dishwasher could result in the blades getting warped or damaged. Best method to clean is by soapy warm water by hand. Make sure the blade is positioned away from you in the sink. Also take note of the material of the blade. Some materials, like carbon steel, require hand drying instead of airing out on a rack. The special material will rust or become splotchy if not dried properly. Need more tips? Check out more Christophe’s To Go videos, including the ones in this blog post, with Chef Christophe. Any questions or need advice? Comment below or shoot us an email at contact@christophestogo.com! Written by: Alison Sherman

One thing I’ve always been curious about is what chefs cook for themselves when they’re not feeding others. When I presented this question to Chef Christophe he provided me with something I hadn’t really considered – different types of chilled food. “I’m not talking about the greasy cold pizza to relieve a hangover food,” spoke Christophe, “I love a chilled mashed potato made with olive oil or a cold ratatouille. Why don’t you start a blog with recipes about food eaten cold besides salads?” Enough said.

Enjoy these two delicious chilled recipes by Chef Christophe that are perfect for summertime!

Chilled Olive Oil Yukon Gold Mashed Potato

Ingredients:

2.2lbs Yukon Gold Potato

1/3 ounce Extra Virgin Olive Oil

Salt

Fresh Thyme

Italian Parsley

Preparation:

Peel and wash the potatoes, then cut them in halves and drop them in a pot filled with salted cold water. Bring to boil and let the potatoes simmer until fully cooked, about 30 minutes

Christophe tip: To confirm your potatoes are done, slice one with a knife. If the knife easily goes through the potato it’s cooked.

Once cooked, strain the potatoes and immediately mash them- use a fork if you like chunky potatoes or use a ricer if you prefer potatoes to be smooth

Incorporate the olive oil while whipping the potatoes very well. Add salt if necessary. Let the potatoes cool down to room temperature then add the chopped parsley and thyme

Place in the refrigerator

Christophe tip: Serve with chilled poached cod and aioli, with crispy croutons, or with smoked salmon.

RatatouilleProvençal

Ingredients:

10 oz Fresh Zucchini

10 oz Fresh Yellow Squash

10 oz Fresh Eggplant

10 oz Fresh Green Bell Pepper

10 oz Fresh Yellow Onion

1 Fresh Tomato

16 oz Tomato Puree

2 tsp Garlic Powder

2 tsp Fennel Seeds

½ cup Olive Oil

1/2 tsp Salt

1/2 tsp Ground Black Pepper

Preparation

Preheat oven to 350°

Peel and wash all vegetables

Dice veggies into 3/4″ cubes and squares, keep chopped veggies separate from each other

Heat olive oil in a large Rondeau pan (or a similar shallow and wide pan)

Sauté the vegetables individually, in separate pans in the order of: onions, bell peppers, squash, and eggplant being last

Season vegetables with salt and black pepper and combine them all together in the rondeau pan

Those Times You’re Not in the Mood to be in the Kitchen…

Of course, when you’ve had a long day and you’re ready to relax, the idea of cooking is not always appealing. That’s why you have Christophe’s To Go. We do the work for you so you don’t have to shop, cook, and clean. With delicious chilled options like our Chicken Lettuce Wrap or Christophe’s Curry Chicken Salad, you can eat a fulfilling gourmet meal in a matter of minutes. Always chef-prepared and always made fresh ingredients.

Photo released under Creative Commons CC0 as public domain via Pixabay.

Welcome to the Vegan Club!

So you’ve decided to vegan-or at least to get more vegan options into your life. You probably already know about the potential health benefits of a vegan diet-after all, a vegan lunch of Christophe’s Roasted Vegetables paired with Oven-Roasted Sweet Potatoes is filled with protein, and packed with fiber!

You probably also know there will be a lot of changes in store during your transition into the world of Vegan. Whether it’s learning how to shop properly, or how to cook Vegan meals using unfamiliar ingredients, we’re here to help you get started.

Let’s Cover Some of the Basics First

Tofu: Photo released under Creative Commons CC0 as public domain via Pixabay.

Beans and Legumes: Photo released under Creative Commons CC0 as public domain via Pixabay

Meat Protein Alternatives:

Tofu: Sometimes referred to as “bean curd”, this is a food made from soybeans, and has been very widely used going back a long time in many Asian cuisines. It is a cholesterol-free food, a good source of iron, and it is also much more versatile than a lot of people realize. The “Extra Firm” variety can be great in stir-fries or for grilling. The “Firm” kind is good for pan-frying, whereas the “Silken” tofu can be used in place of dairy products in things like vegan versions of popular smoothies or puddings, as well as in soups and stews. Once you get the hang of working with this staple of vegan meals the notion of the vegan diet consisting of nothing but celery and cucumber will be a bygone thought!

Tempeh: This is made from whole fermented soybeans; cut into strips, it can make an excellent addition to sandwiches, breakfast-style dishes, and more.

Beans/Legumes: Just about everyone is familiar with this category of food, but many don’t realize how wide-ranging the variety is within it, or the variety of ways to use food from this group to get more texture, taste and nutrition into their diets!

Versions of beans and rice are dietary staples the world over. Throw in some savory seasonings and serve some beans as a side dish, drain & rinse them to use in a veggie or pasta salad, break out the slow cooker and make a stew, or go Italian with some minestrone soup! Lentils are often found in Indian and French dishes and can go a long way toward making a meal more substantial. These days, you can even find edamame-yes, soybeans-right there in the grocery store, which are delicious when heated and eaten with a touch of sea salt. This family of foods is a nutritional powerhouse, providing fiber and protein into the diet with low fat content.

Dairy Alternatives: In the world of vegan food substitutes, this category contains a surprising amount of choices!

Vegan substitutes for dairy milk: With all the talk of soy, soy milk might immediately spring to mind, but there are so many others to choose from! There’s rice milk, almond milk, coconut milk, just to name a few. Since they vary in consistency and flavor, some may be more suitable for certain dishes than others, but almost all of them go well with some fruit for a quick, refreshing post-workout snack, or combined in a bowl with your favorite all-natural cereal.

Vegan substitutes for cheese: One item to consider trying is called nutritional yeast. Since it does not come in a block or slice form, but rather is a flaky kind of food sold mainly in health food stores, you can’t quite make a mock grilled “cheese” sandwich with this. However, it can make a nice, nutritious addition to pasta, casseroles, or even be used as a popcorn topping! There are other offerings out there in block, slice, or shred form meant to take the place of cheese in various recipes (Daiya brand is a popular recent entry into this market). There can be a lot of trial and error in finding one that’s right for your recipe, but as long as you’re learning and having fun, that’s all part of the road of discovery!

Choosing Christophe’s To Go

Of course, there are going to be those occasions when you’re too pressed for time to go home and press the tofu, or you just want to skip the label-reading and dishwashing for a night. When you want the convenience without the questionable ingredients, come give Christophe’s To Go a try! We have tasty, vegan-suitable dishes such as Oven-Roasted Sweet Potatoes, or Green Bean Sichuan, packed up and ready to go! They’re never frozen, contain no artificial additives or preservatives, and always made with care for your enjoyment! While you’re here, you can even pick up some vegan-friendly snacks like Primal Strips Vegan Jerky for when you’re hungry on the go.

The process of integrating vegan meals and snacks into your life can be enjoyable and educational! If you have any questions or recommendations, feel free to email us here at feedback@christophestogo.com! We look forward to helping you make vegan choices easy!

Another Christophe’s To Go Cooler in Suwanee!

Following up on Christophe’s recent expansion into Suwanee with a cooler partnership with Rainbow Pilates, Christophe’s is excited to announce that it has placed a private cooler in the boutique Suwanee GA fitness firm, Blast Fitness. This pickup location will be accessible only to patrons of Blast Fitness. Deliveries will occur every Tuesday and Thursday. “I’m excited about this partnership. Christophe’s food is wonderful and several of my clients will love this added service,” said the CEO of Blast Fitness, Steve “Poppa Pipes” Puttman. He also added, laughing, “I just have to be careful in what I tell my clients to eat because the desserts won’t necessary help them achieve the look they want. So long as they stick to the leaner offerings everyone wins.” Of course Christophe and his crew of chefs offer a range of meals, paleo to vegan. Some classic meals taste great but admittedly are not the best for people who are on a diet. But many of our dishes, including our Mahi Mahi and our salads, work well for those who want to watch their waistline.

Blast logo

How the Private Food Cooler Program Works

Private coolers are hidden on the Christophe’s To Go website and are accessible only with unique unlock code. Our partners distribute this unlock code to their customers and patrons. Those lucky individuals then have the opportunity to order for pickup from these private cooler locations. There is no delivery fee or additional charge; it’s just convenient, and a great service that our partners can offer to the customers. If you’re interested in obtaining a private cooler for your business please email us at feedback@christophestogo.com. Suwanee residents who want to enjoy Christophe’s food but who are not Blast Fitness clients should check out our Rainbow Pilates location.

About Steve Putman & Blast Fitness

Steve Puttman has developed a proprietary low-impact training system that focuses on fast twitch muscle fibers. He uses this method at Blast Fitness both to rehabilitate injuries and dramatically strengthen specific areas of the body. His clients include NFL professionals as well as amateurs in volleyball, track, bobsledding, baseball, tennis, and more. He trains people of ages ranging from teenagers to people well past 80. Clients that stick with the program see remarkable results.